5/24/2013: B5:
PC: The Healdsburg Farmer’s Market float during the Healdsburg Future Farmers Country Fair 64th Twilight Parade held in downtown Healdsburg, Thursday, May 23, 2013. (Crista Jeremiason / The Press Democrat)
Crisp, sunny mornings of springtime always bring the promise of new beginnings, so it’s fitting that April marks the start of a new era for one of the oldest certified farmers markets in the state.
The Healdsburg Farmers’ Market will kick off the season in a brand-new spot: the $10-million Foley Family Community Pavilion, which opened in December after years of construction and rehabilitation on a former cannery and warehouse near City Hall in downtown Healdsburg. The new digs include a covered structure and an adjacent open-air parking lot. Together, they comprise the market’s first permanent home since it started in 1978.
The first market of spring always has a special energy to it, as local farmers and artisans fill their displays with bunches of crisp radishes, bundles of rhubarb, freshly baked bread, and bottles of olive oil. But this year when they pull up to the new pavilion to unload their trucks and cars on April 11, it will mark the realization of a decades-long dream.
Yael Bernier, co-owner of Bernier Farms in Geyserville, remembers fantasizing about a dedicated spot when her husband, Paul, started the market with some other farmers 48 years ago. “We always wanted a place to call our own,” she says. “Having a permanent home pays respect to those farmers who work so hard to bring this food to Healdsburg.”
Yael Bernier carries a load of dried garlic to be trimmed for market, Friday July 24, 2009, at her farm off Canyon Road near Geyserville. (Kent Porter / The Press Democrat)Renee Kiff, 83, of Ridgeview Farm in Alexander Valley, weighs peaches from her farm during the Santa Rosa Certified Farmers Market at the Luther Burbank Center for the Arts in Santa Rosa, Wednesday, Aug. 2, 2023. (Kent Porter / The Press Democrat)
Renee Kiff, whose family owns Ridgeview Farm in Healdsburg, adds that it feels good after all these years to settle down. Kiff, a local historian, noted that after starting in an abandoned prune-drying plant on Haydon and East streets, the market moved several times, from a tiny space in an alley to the empty lot where Hotel Healdsburg now sits. The market has been held in the parking lot behind the hotel since the late 1990s.
The new spot has two things none of its predecessors did: space and shelter.
Market manager Janet Ciel said her team will leverage the shelter for the comfort of both shoppers and purveyors. “On bad weather days we can squeeze a few more vendors onto the platform, so we can have as many vendors as possible attend,” says Ciel. “This means customers are protected too, obviously, and even on stormy or blazing days we will have good-sized markets worth attending.”
The new Foley Family Community Pavilion in Healdsburg on Tuesday, Feb. 3, 2026. (Christopher Chung / The Press Democrat)The new Foley Family Community Pavilion in Healdsburg on Tuesday, Feb. 3, 2026. (Christopher Chung / The Press Democrat)
The footprint of the pavilion and the parking lot is larger than previous locations, and on market days (Tuesdays and Saturdays) the city will shut North Street between City Hall and Little Saint, giving marketgoers more room to roam. Currently the Healdsburg Farmers’ Market runs from April to December. While many locals have clamored for a year-round schedule, Ciel says the new facility has no plans to host that — at least, not yet.
Local farmers waited nearly 50 years for a permanent home; for now, they just want to enjoy it.
Book it!
The Farm + Market Healdsburg cookbook by Liza Gershman will be released in May 2026. (Liza Gershman)
In addition to new digs, this spring Healdsburg Farmers’ Market also will celebrate the release of a new cookbook, written by local award-winning author Liza Gershman.
The book, “Farm + Market: Healdsburg,” will debut in early spring and will comprise about 100 recipes — many from local farmers and chefs. Among the contributors: Melissa and Sean McGaughey of Quail & Condor and Troubadour, Duskie Estes, Dustin Valette, Charlie Palmer, and Ari Rosen, who owned the much-missed Campo Fina restaurant.
Proceeds from the book will benefit the Healdsburg Farmers’ Market. For more information, visit healdsburgbook.com.
Servers and customers reach to the sky trying to separate slices of gooey, stringy deep-dish pizzas for a family birthday at Old Chicago Pizza Thursday, March 19, 2026 in Petaluma. (John Burgess/The Press Democrat)
Behold the cheese pull, social media darling and perennial muse to food stylists everywhere. Lately, it has taken on a near-theatrical life online, with slow-motion reels of molten mozzarella stretched to the limit, flirting with the laws of physics — and culinary decency. In Petaluma, Old Chicago Pizza has become one of Sonoma County’s most enthusiastic enablers of the #cheesepull form.
It’s not hard to see why. Start with a deep-dish pie layered with roughly 2 pounds of cheese, then bake it for 30 minutes or more until it bubbles and blisters into submission. Joanne Hansen, who owns the restaurant with Audrey Haglund, isn’t about to tinker with a tried-and-true recipe they inherited from the original proprietor, Bill Berliner, known locally as “Chicago Bill.”
“We’re not skimpy on the ingredients,” Hansen said.
Old Chicago Pizza is among the county’s longest-running pizzerias — younger only than Mary’s Pizza Shack, founded in 1959, and Petaluma’s Pinky’s Pizza, which opened a year later. When he founded the restaurant in 1978, Berliner brought his version of deep-dish west, introducing locals to the thick flaky crust, straightforward tomato sauce and generous layer of mozzarella that define the Windy City’s signature pie.
From left, Old Chicago Pizza owners Joanne Hansen and Audrey Haglund on Thursday, March 19, 2026 in Petaluma. After founder Bill Berliner died in 2009, Hansen’s husband, Michael, and longtime employee Haglund took over. Joanne Hansen stepped in to help run the pizza restaurant after her husband died in 2016. (John Burgess / The Press Democrat)Concho Padilla creates a waterfall of cheese while trying to separate a slice of a gooey, stringy deep-dish pizza at a family birthday at Old Chicago Pizza Thursday, March 19, 2026 in Petaluma. (John Burgess / The Press Democrat)
Not much has changed in nearly 50 years. Inside the historic Lan Mart Building, generations of Petalumans have sat beneath the same glass chandelier, along the same exposed brick walls and at the same slightly sticky wooden tables, eating the pizzas they grew up with.
The heaviest pizza ever made here, Hansen said, tipped the scales at 8 pounds, though most large pies land in the 4- to 5-pound range before toppings. Add 2 pounds of cheese, and you’ve got something that weighs about as much as a newborn. Serving yourself isn’t advised — the pizzas are heavy and arrive piping hot — and staff will happily step in, offering both a hand and a front-row seat to that gravity-defying pull.
“It takes a certain amount of practice to serve it,” Hansen said.
There’s an art to eating it, too. Resist the rookie mistake of diving straight into those golden, bubbling pockets of cheese. A little patience goes a long way — your mouth will thank you later.
The Lisa Iskin Salad with tomatoes, green pepper, mushrooms, chopped olives and topped with cheese from Old Chicago Pizza in Petaluma Thursday, March 19, 2026. (John Burgess / The Press Democrat)Serving up a variety of large deep-dish pizzas, plus a tiny individual one, for a hungry table at Old Chicago Pizza Thursday, March 19, 2026 in Petaluma. (John Burgess / The Press Democrat)
The menu
Pizza, pizza and more pizza. Deep-dish crust is the signature, but the double crust — two layers of crust surrounded by cheese and sauce — is also a favorite. Loading a deep dish with too many toppings isn’t recommended; things can quickly become overwhelming. Thin, extra-thin and gluten-free crusts are also available, along with garlic bread, simple salads, warm cookies and mini cheesecakes.
Most ordered
Pepperoni deep dish.
Fun fact
The 150-year-old building has seen its share of lives. According to local lore, it once operated as a brothel, a saloon and a hotel. Its twists and turns — with businesses tucked behind dozens of doors — invite curiosity. Whether it’s haunted is up for debate, though few dismiss the possibility outright.
Old Chicago Pizza opened in 1979 upstairs in the Lan Mart building. Photo taken Thursday, March 19, 2026 in Petaluma. (John Burgess / The Press Democrat)The scratches from over 40 years of pizza cutters leave a work of art on the steel deep dish pans at Old Chicago Pizza Thursday, March 19, 2026 in Petaluma. (John Burgess / The Press Democrat)
The backstory
Berliner, brother of Andy Berliner, the co-founder of Amy’s Kitchen, set out to create a West Coast counterpart to Chicago destinations like Gino’s East, Giordano’s and Pizzeria Uno. He developed his own crust recipe — still a closely guarded secret — and built a loyal following. After Berliner died in 2009, Joanne Hansen’s husband, Michael, and longtime employee Audrey Haglund took over. When Michael Hansen died in 2016, Joanne Hansen stepped in, continuing the tradition.
The price
A medium deep dish (six slices) with cheese is $29.50; a large is $38; a small is $22.40; and a mini is $8. Additional toppings cost extra. A medium double-crust pizza with cheese is $35 and includes two toppings.
Mini pizzas with a variety of toppings from Old Chicago Pizza in Petaluma. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
The spot
41 Petaluma Blvd. N., Petaluma; 707-763-3897; oldchgo.com. A second location at 1390 N. McDowell Blvd., Suite H, offers delivery and pickup.
Tasty rhubarb jam in jars, stems and strawberries on wooden table against blurred background. (Liudmila Chernetska / Getty Images)
Spring in Sonoma County embraces us with a swirl of evocative scents: delicate citrus flowers, strawberries warmed by the sun, wisteria, and freshly cut stalks of rhubarb, one of the season’s most delightful and often overlooked treasures.
Rhubarb’s tangy and tart notes blossom with a pinch of salt. Add sugar and other spring fruit — strawberries are its ideal partner — and you have unique sweet-and-sour flavors that are both bright and delicate. But a caution is in order: The leaves of rhubarb are beautiful but poisonous, due to high amounts of oxalic acid. Add them to bouquets if you like, but never, ever eat them, though they can be safely used in mulch and compost.
Strawberry-rhubarb pies and galettes are the most familiar ways to enjoy rhubarb, but there are myriad ways to savor it. Rhubarb-leek sauce is delightful with poultry; a sauce of rhubarb and Dijon mustard makes pan-fried sand dabs sing, and rhubarb-strawberry chutney enlivens Indian curries. Rhubarb salsa is outstanding with shrimp tacos, fish tacos, tortas, and Mexican soups and stews, including pozole.
Strawberries and rhubarb are a classic combination, with the rhubarb contributing acidity, which brightens the strawberries. Strawberry-rhubarb pies and galettes are the most familiar ways to enjoy rhubarb, but there are myriad ways to savor it. (OksankaFra / Shutterstock)Rhubarb is one of the spring season’s most delightful and often overlooked treasures, delicious in both sweet and savory dishes. (Smitt / Getty Images)
One of the simplest ways to enjoy rhubarb is in a compote with the season’s first local strawberries, a lovely addition to the table for spring holiday feasts alongside glazed ham or roasted leg of lamb. Or, if you prefer a dessert, enjoy this compote over vanilla ice cream, flan, or as a topping for cheesecake. It’s also a lovely accompaniment to freshly baked scones or with fresh cheeses such as chèvre or ricotta.
Rhubarb-Strawberry Compote
Makes about 6 to 8 servings
1 pint ripe strawberries, stemmed and diced small
1 tablespoon plus 2/3 cup granulated sugar
1 pound (3 to 4 stalks) fresh rhubarb, peeled
3 tablespoons Campari, optional
Put the strawberries into a medium bowl and sprinkle the tablespoon of sugar over them. Toss gently and set aside.
Cut the rhubarb into 1/2-inch pieces, put them into a small saucepan, add 1/3 cup of the sugar, and set over low heat. Stir with a wooden spoon until the sugar is dissolved and then continue to simmer until the rhubarb is tender but not mushy, about 7 to 10 minutes. Stir in the strawberries and any juices they have released.
Taste and add more sugar, a tablespoon or so at a time, until the sweet-tart balance is where you want it. Simmer 4 minutes more, add the Campari if using, remove from the heat, and set aside to cool.
After Promise Center’s Easter services, Sunday, April 20, 2025, at the Sonoma County Fairgrounds in Santa Rosa, kids scramble for their share of 55,000 plastic eggs. (Kent Porter / The Press Democrat)
Easter is hopping right around the corner — which means it’s time to start planning your Sunday brunches and egg hunts.
From restaurants and bakeries to churches and social clubs, various Sonoma County establishments are celebrating the spring holiday with an assortment of activities and treats. We’ve also included some local Passover treats for good measure.
All meals and events will take place Easter Sunday, April 5, unless noted otherwise.
Santa Rosa
North Bay Black Chamber of Commerce’s Annual Easter Egg Hunt
The North Bay Black Chamber of Commerce hosts its free annual Easter egg hunt Saturday, April 4, from 11 a.m. to noon at Martin Luther King Park in Santa Rosa. The event includes prizes. 1671 Hendley St., nbbcc.org/events
Martin Ray Vineyards Easter Brunch Weekend
Martin Ray Vineyards will host an Easter brunch weekend from 11:30 a.m. to 2:30 p.m., March 28-29. The event, which celebrates the release of the winery’s 2025 Estate Rosé of Pinot Noir and 2024 Estate Viognier, will include a locally sourced, family-style brunch featuring scones, seasonal fruit, chilaquiles and more. Tickets are $65 for wine club members and $80 for non-members. Purchase tickets on Tock. 2191 Laguna Road, Santa Rosa, 707-908-8993, martinraywinery.com
Iron & Vine Easter Brunch and Egg Hunt
The Bennett Valley Golf Course restaurant Iron & Vine will host Easter brunch with two separate seatings at 9:30 a.m. and noon (editor’s note: the noon slot is now sold out). Brunch will include spring salad, eggs Benedict, breakfast potatoes, corned beef hash, a challah French toast station, a carving station with rosemary ham and an assorted dessert bar. Tickets are $52 for adults and $20 for children ages 3-12. The golf course will also host an Easter egg hunt at 11 a.m. for children ages 3-12. Purchase tickets online. 3330 Yulupa Ave., Santa Rosa, 707-852-1162, bennettvalleygolf.com
After Promise Center’s Easter services, Sunday, April 20, 2025, at the Sonoma County Fairgrounds in Santa Rosa, kids scramble for their share of 55,000 plastic eggs. (Kent Porter / The Press Democrat)
Easter at the Fairgrounds
The Promise Center will celebrate Easter from 9 a.m. to 1 p.m. at Grace Pavillion at the Sonoma County Fairgrounds in Santa Rosa. The event will include Easter services at 9 a.m. and 11 a.m. in addition to egg hunts, free coffee, local food trucks, a bunny petting zoo, a kids area and more. Learn more from sponsor The Promise Center. 1450 Bennett Valley Road, Santa Rosa. sonomacountyfair.com
John Ash Easter Brunch
The Vinarosa Resort restaurant will host an Easter brunch with seatings between 10 a.m. to 2 p.m., plus egg hunts and an appearance from the Easter Bunny for the little ones. The brunch menu includes a welcome mimosa, fresh baked goods, a raw bar with oysters and ceviche, a breakfast station with classic brunch staples and a kids station. There will also be a hot station and carving station, featuring such dishes as Pacific halibut, grilled chicken cacciatore, lamb tagine and slow-roasted prime rib. A grand finale includes mini eclairs, cakes, blintzes and mini cheesecakes. Brunch is $145 per person. Reserve on OpenTable. 4330 Barnes Road, Santa Rosa, 707-575-7350, vinarosaresort.com
With many eggs already collected, this guest continues the hunt for eggs and candy during the Easter egg hunt at Safari West in Santa Rosa on Sunday, April 21, 2019. (Will Bucquoy / for The Press Democrat)Audrey, 4, and Owen Mroczka, 6, get ready to bite into Easter cupcakes at Safari West in Santa Rosa on Sunday, April 21, 2019. (Will Bucquoy / for The Press Democrat)
Safari West Easter Brunch and Hunt for the Hare
Sonoma’s Serengeti will host its annual Easter brunch, hare scavenger hunt and egg hunt, with separate times at 10 a.m. and 2 p.m. The brunch includes deviled eggs, French toast, glazed ham, wildflower salad, smoked salmon, vegetable medley and a made-to-order omelet bar. The popular scavenger hunt for Mr. Hare involves a “Carrot Clue Quest” in which guests “visit four designated stations, collect stamps and gather hints to uncover Mr. Hare’s secret hiding spot.” Special rewards for finding the mischievous hare include a candy treat and a $5 Kids Bunny Buck to spend at the gift shop. Tickets are $55 for adults and $35 for children 4-12. Learn more and purchase tickets online. 3115 Porter Creek Road, Santa Rosa, 707-579-2551, safariwest.com
Flamingo Resort & Spa Easter Brunch
Flamingo Resort will host an Easter brunch buffet from 11 a.m. to 5 p.m., featuring an omelet station, yogurt parfait bar and prime rib carving station. Other menu items include buttermilk pancakes, sweet potato frittata, salmon curry, mac and cheese, lemon dill chicken and roasted vegetables. Desserts include carrot cake, macarons, chocolate chip cookies and chocolate mousse tart. Brunch is $80 for adults and $35 for children 12 and under. Reserve on Tock. 2777 Fourth St., Santa Rosa, 707-545-8530, flamingoresort.com
Blondie’s Bakery Boutique
In time for Easter, Blondie’s Bakery has on its menu a carrot cake cupcake topped with cream cheese frosting. Also in the shop this spring are flower sugar cookies with colorful sprinkles. 404 Mendocino Ave., Santa Rosa, 707-843-7335, blondiesbakeryboutique.com
Sebastopol
Lemon lavender egg from Patisserie Angelica in Sebastopol. (Patisserie Angelica)
Patisserie Angelica
Patisserie Angelica is selling a selection of spring and Easter-themed desserts for preorder and pickup. The spring dessert menu includes decorated Easter cookies, chocolate raspberry eggs, egg-shaped cakes, spiced carrot cake and chocolate roulade cake. The bakery will also host an Easter weekend high tea service from 9 a.m. to 4 p.m., April 4-5. Preorder Easter desserts by March 29 to receive a cookie gift pack. Call or walk in to order and to reserve a spot for the high tea.6821 Laguna Park Way, Sebastopol, 707-827-7998, patisserieangelica.com
Kiwanis Club of Sebastopol Easter Egg Hunt
The Kiwanis Club of Sebastopol will host its annual Easter egg hunt starting at 10 a.m., April 4, at Ives Park. Children of all ages are welcome to attend the free egg hunt and the Easter Bunny will be present for photo ops. Ives Park, 7400 Willow St., Sebastopol. sebastopolkiwanisclub.org
Four to 6-year-olds search for eggs and candy during the Sebastopol Kiwanis Club’s annual Easter egg hunt at Ives Park in Sebastopol, Saturday, March 30, 2024. (Kent Porter / The Press Democrat)
Rohnert Park
Sally Tomatoes Easter Egg Hunt & Brunch
Catering and events company Sally Tomatoes will host an Easter brunch buffet and egg hunt starting at 10 a.m. at SOMO Village. Brunch, from 10 a.m. to 2 p.m., will include eggs Benedict, varied salads, French toast, carved ham, tortellini pesto and chicken Parmigiana. There will also be bottomless mimosas and other beverages for sale. Brunch is $32 for adults and $16 for children. Space is limited and guests must RSVP by April 2. The egg hunt is free and there is a limit of 10 eggs per child. RSVP online. 1100 Valley House Drive, Rohnert Park, 707-665-9472, sallytomatoes.com
Brunch from Sally Tomatoes Catering and Events. (Courtesy Sally Tomatoes)
Heartwood Church Easter Egg Hunt
Following morning Easter Sunday services, Rohnert Park’s Heartwood Church will host a free egg hunt from noon to 1:30 p.m. for the whole community. The egg hunts will be divided by age groups. There will also be arts and crafts tables, interactive games, a festive photo booth and snacks available for purchase. Reserve a spot on Eventbrite. 4689 Snyder Lane, Rohnert Park, heartwoodchurch.com
Rohnert Park Assembly of God Egg Hunt
Children are invited to participate in a free egg hunt after the church’s 10:30 a.m. Easter service on Sunday. Doors open at noon and the egg hunt starts at 12:15 p.m., including a special egg hunt for preschoolers. 4695 Snyder Lane, Rohnert Park, 707-291-2652, rpassembly.org
Penngrove
Odd Cookie Bakery
Penngrove bakery Odd Cookie has Easter treats available for preorder and pickup at the bakeshop. Some of the festive cupcakes include the vanilla chocolate chip “Hoppy Easter” topped with an M&M brownie; the coconut “Bunny Butt” topped with a carrot cake and coconut bunny bottom; and the Funfetti “You Crack Me Up” topped with a breakable white chocolate egg filled with spring sprinkles. There’s also the Cadbury Egg Brookie — a browned-butter cookie stuffed with a Cadbury Creme Egg, chocolate chips and topped with Easter chocolate eggs. 10000 Main St., Penngrove, 707-283-7772, oddcookiebakery.com
Petaluma
Petaluma Sunrise Rotary Egg Hunt
The Petaluma Sunrise Rotary club’s annual “Great Petaluma Egg Hunt” will be held from 10 a.m. to noon, March 28, at the Sonoma-Marin Fairgrounds. The free family event will include egg hunts, face painting, Easter Bunny photo ops and other children’s activities, plus snacks and beverages. The egg hunts are for children 12 and under. Call 707-338-0641 for more information. 175 Fairgrounds Drive, Petaluma, 707-338-0641, petalumasunriserotary.org
Stockhome Swedish Easter Celebration
Stockhome will host Easter brunch from 11 a.m. to 3 p.m. featuring a Swedish-inspired menu. Brunch will include Nordic breads, local cheese board with gooseberry jam, a herring bar, skagen (shrimp toast), deviled eggs, cheese pie, smoked salmon, grilled lamb loin and mini desserts. Tickets are $90 for adults and $45 for children ages 6-12. See the full menu and purchase tickets online. 220 Western Ave., Petaluma, 707-981-8511, stockhomepetaluma.com
Shrimp skagen will be on the Easter brunch menu at Stockhome restaurant in Petaluma. (Heather Irwin / The Press Democrat)
Stellina Pronto Easter Meals and Treats
The Italian-inspired Petaluma bakery and cafe is offering Easter brunches, dinners and treats for pickup and delivery. The brunch ($134, serves four) includes ham or asparagus quiche, spring vegetable salad and potato galette. The dinner ($192, serves four) includes bone-in pork chops, spring vegetable melange, potato galette, spring market salad and herbed focaccia. Dinner items are also available a la carte. Easter sweets include carrot cake, hot cross buns, coconut macaroon eggs, Meyer lemon meringue tart, egg-shaped Linzer cookies and chocolate hazelnut bunny cookies. Preorder by 5 p.m., April 3, for pickup or delivery April 4-5. 23 Kentucky St., Petaluma, 707-789-9556, stellinapronto.com
Della Fattoria Easter Treats
For a traditional Easter treat, Della Fattoria cafe and bakery will be offering hot cross buns on its spring menu. 143 Petaluma Blvd. N., Petaluma, 707-763-0161, dellafattoria.com
Donut Den Easter Treats
The Petaluma doughnut shop is offering Easter-themed doughnuts. Preorders for a dozen or more should be placed at least one day in advance. 1390 N. McDowell Blvd., Petaluma, 707-792-1312, instagram.com/the_donut_den
Sonoma
Suncraft Fine Foods
Sonoma-based caterer Suncraft Fine Foods has Easter offerings available for pickup or delivery. The holiday menu includes lamb chops, glazed ham, Cornish game hen, quiche Lorraine, split pea soup, butternut squash risotto and carrot cake. Call or text to place an Easter order by noon, March 31, for delivery or pickup on April 4. 707-343-6016, suncraftfinefoods.com
Two-year-old Zoe Cooper got her candy-filled egg and nobody was going to take it from her during an Easter egg hunt on the Sonoma Plaza. (Robbi Pengelly / Sonoma Index-Tribune, file)
Sonoma Easter Egg Hunt
Soroptimist International of Sonoma Valley will sponsor the city’s free annual Easter egg hunt from 10-11 a.m., April 4, on the Sonoma Plaza. Over 3,500 eggs will be scattered about four sections of the plaza, taped off for ages 2-10. Bring baskets from home. Peter Rabbit the Easter Bunny will be on the Plaza until 10:45 a.m. for photos. Sonoma Plaza, 453 First St. E., Sonoma, 707-938-3681, sonomacity.org
El Dorado Kitchen Easter Brunch
El Dorado Kitchen will host an Easter brunch featuring a three-course, prix-fixe menu. The brunch menu includes deviled eggs, asparagus salad,brioche French toast, carrot ginger soup, crab Benedict, filet mignon, lamb Bolognese and spring vegetable risotto. Dessert includes carrot cake, coconut tapioca, molten chocolate cake and Meyer lemon meringue pie. Brunch is $85 per person. Reserve on OpenTable. 405 First St. W., Sonoma, 707-996-3030, eldoradosonoma.com/el-dorado-kitchen
Santé Easter Brunch and Egg Hunt
Santé restaurant at Fairmont Sonoma Mission Inn & Spa will host an Easter brunch buffet from 10 a.m. to 2 p.m. as well as two morning egg hunts. The Easter egg hunts, at 9:30 a.m. and 11:30 a.m., will also include live music and face painting. The brunch menu includes lobster Benedict, lemon ricotta pancakes, brioche French toast, chicken and waffles, and roasted lamb chops. There will be a dessert buffet featuring carrot cake, passion fruit crème brûlée, blackberry fruit tartlets,chocolate grasshopper cheesecake and more. Brunch is $125 per adult, $39 for children 6-12 and free for children 5 and under.The egg hunts are included in brunch reservations and complimentary for hotel guests. Reserve on OpenTable. 100 Boyes Blvd., Sonoma, 707-938-9000, fairmont.com/sonoma
Fairmont Sonoma Mission Inn will host an Easter brunch buffet from 10 a.m. to 2 p.m. as well as egg hunts at 9:30 a.m. and 11:30 a.m. (Fairmont Sonoma Mission Inn)Brunch at Layla restaurant at MacArthur Place Hotel and Spa in Sonoma. (Emma K Creative)
Layla Easter Brunch and Egg Hunt
Layla at MacArthur Place will host an Easter brunch along with an egg hunt starting at 11 a.m. on the estate’s Burris Lawn. Brunch will include house-baked pastries, smoked salmon, avocado toast, lemon poppy pancakes, Dungeness crab Benedict, steak and eggs, and a selection of sweet crepes. There will also be Wolf Coffee and a variety of teas available for purchase. The pre-fixe brunch is $80 per person. Reserve a spot on OpenTable. 29 E. MacArthur St., Sonoma, 707-938-2929, macarthurplace.com/food-drink/layla-restaurant
Wit & Wisdom Easter Brunch
Wit & Wisdom at The Lodge at Sonoma will celebrate Easterfrom 10 a.m. to 3 p.m. with a three-course, prix-fixe brunch menu, plus a la carte items. The menu includes avocado toast, potato leek soup, spring hash, French toast, eggs Benedict, pork schnitzel and chef Michael Mina’s lobster pot pie. There will also be a la carte seafood towers featuring oysters, shrimp, Maine lobster and red king crab. Dessert will be a trio of mini desserts: a house candy bar, lemon tart and carrot cake. Brunch is $75 per person. Reserve online. 1325 Broadway, Sonoma, 707-931-3405, witandwisdomsonoma.com
Eggs Benedict from Wit & Wisdom in Sonoma is on the Easter brunch menu. (Courtesy Wit & Wisdom)Easter goodies from The Chocolate Cow in Sonoma. (Courtesy of The Chocolate Cow)
The Chocolate Cow Easter Treats
The Chocolate Cow has special boxes of Easter treats available for shipping. One box has Belgian chocolate-covered Oreos with a carrot detail on each; and another box has an assortment of bunny truffles, pecan turtles, peanut butter cups and sea salt caramels. The “Easter assortment” box can come in all dark or all milk chocolate, or a mix of both. Easter boxes are $26-34 each. The chocolate shop also has giant rocky road Easter eggs, made with Belgian chocolate and stuffed with marshmallows and walnuts, at $20 for two. Order online for shipping. 452 First St. E., Sonoma, 707-935-3564, thechocolatecowshop.com
Glen Ellen
Songbird Parlour Easter Feast
Glen Ellen’s Songbird Parlour will celebrate Easter from 4-9 p.m. with a family-style feast. The menu includes Dixon lamb breast porchetta, bone-in rib-eye and whipped ricotta with toasted Bejkr bread. There will also be charoset, a sweet, traditional Passover dish made of nuts and fruit. Reserve on Toast or email info@songbirdparlour.com. 14301 Arnold Drive, Suite 3, Glen Ellen, 707-343-1308, songbirdparlour.com
B.R. Cohn Winery Easter Brunch and Egg Hunt
B.R. Cohn will host an Easter brunch and egg hunt from 11 a.m. to 1 p.m. at its Glen Ellen tasting room and Olive Hill Estate Vineyards. More details to come. 15000 Sonoma Highway, Glen Ellen, 707-938-4064, brcohn.com
Kenwood
The annual Kenwood egg hunt on Saturday, April 31, 2018. (John Burgess / The Press Democrat)
Kenwood Easter Egg Hunt
The annual Kenwood Easter Egg Hunt will start at 9 a.m., April 4, at Kenwood Plaza Park. Sponsored by the Kenwood Firefighters Association. Bring your own basket. 200 Warm Springs Road, Kenwood. instagram.com/thekenwoodvillage
Salt & Stone Easter Brunch
Kenwood’s Salt & Stone will host Easter brunch with seatings available between 9-11:30 a.m. The menu includes brioche French toast, huevos rancheros, chicken and waffles, eggs Benedict, salads, burgers and seafood. Brunch entrees will be served with coffee cake, fresh fruit and choice of beverage. Reserve a spot on OpenTable. 9900 Sonoma Highway, Kenwood, 707-833-6326, saltstonekenwood.com
Stella Easter Supper
Stella restaurant in Kenwood will serve a special Easter menu all day starting at 11 a.m. on Sunday. The menu includes fresh focaccia, asparagus gazpacho, Caesar salad, grilled lamb ribs, 32-ounce porterhouse, Duroc pork chop Milanese and rabbit ragu. Reserve a table on Resy. 9049 Sonoma Highway, Kenwood, 707-801-8043, stellakenwood.com
Duroc Pork Chop Milanese with lemon caper butter sauce from Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Windsor
Windsor Kiwanis Club Easter Egg Hunt
The Kiwanis Club of Windsor will host its free annual Easter egg hunt starting promptly at 10 a.m., April 4, on the Windsor High School baseball field. Children will be divided into age groups and all attendants must bring their own basket or bag. Easter Bunnies will be there for photo ops. Learn more online. Windsor High School, 8695 Windsor Road, Windsor. kiwaniswindsor.org
The Windsor Kiwanis Easter egg hunt was a big hit with the under four crowd, Saturday, April 7, 2012. (Kent Porter / The Press Democrat)
Newsong Church Easter Egg Hunt
Newsong Church will host its free egg hunt starting at 11 a.m., April 4. The event will include separate age-group egg hunts, music, doughnuts and a free family gift basket raffle. Learn more and register online. 167 Arata Lane, Windsor, 707-838-9191, newsongonline.church
Fleur Sauvage Easter Treats
In addition to a variety of confectionary offerings, artisan chocolatier Fleur Sauvage is currently selling a chocolate “Hopster Bunny” ($30) filled with six hazelnut praline truffles. Find in store or email fleursauvagechocolates@gmail.com to place order for pickup. 370 Windsor River Road, Windsor, 707-892-2162, fleursauvagechocolates.com
A chocolate brass bunny filled with chocolate truffles from Fleur Sauvage in Windsor. (Fleur Sauvage)Chocolate Easter Bunny army from Volo Chocolate in Windsor. (Heather Irwin / Sonoma Magazine)
Volo Chocolate Easter Treats
This Windsor chocolate factory is offering an Easter “Good Bunny,” made of 62% dark milk chocolate. The solid chocolate Easter Bunny is $18. Order online for shipping. 399 Business Park Court, Windsor, 707-536-6764, volochocolate.com
Healdsburg
Hot cross buns from Costeaux French Bakery in Healdsburg. (Costeaux French Bakery)
Costeaux French Bakery Easter festivities
Costeaux French Bakery has a number of Easter activities in store this year. From 3-6 p.m., April 2, Costeaux will host a cookie-decorating session for the whole family. Tickets are $18 and include cookies ready for decorating as well as a Parisian sandwich and fries for lunch. Reserve a time slot and purchase tickets online. Starting at 9 a.m. on April 4, the Easter Bunny will stop by Costeaux for breakfast and photo ops; reserve a spot online. Costeaux will host an Easter brunch with seatings available from 7:30-10 a.m. on April 5; reserve online. Additionally, traditional Easter baked goods such as carrot cake and hot cross buns (available in packs of six) can be purchased at all Costeaux locations or online for pickup. 417 Healdsburg Ave., Healdsburg, 707-433-1913, costeaux.com
Auteur Wines Easter Brunch
Auteur Wines will host an Easter brunch from 10 a.m. to 1 p.m., April 4-5, at its Russian River estate in Healdsburg. The five-course menu, curated by Michelin-awarded chef Craig Wilmer, includes quail eggs Benedict, crab crisp, asparagus quiche, ham and Gruyère crepe, and French toast with dried plums. Courses will be paired with estate wine. Tickets are $150 per person. Reserve on Tock. 10520 Wohler Road, Healdsburg, 707-766-0222, auteurwines.com
Hazel Hill Easter Brunch at Montage Healdsburg
Montage Healdsburg’s Hazel Hill restaurant will host an Easter brunch buffet from 11:30 a.m. to 3 p.m., followed by a visit from the Easter Bunny on the Vista Lawn. Brunch includes eggs Benedict, Belgian waffles, country-fried chicken, sweet pea ravioli, roasted Brussels sprouts, a seafood bar and peppercorn-crusted prime rib. Desserts include macarons, carrot cake, assorted cookies, sticky toffee pudding, lemon meringue tart, pineapple upside-down cake and more. Brunch tickets are $155 per adult and $65 per child ages 4-12. Reserve brunch on OpenTable. 100 Montage Way, Healdsburg, 707-979-9000, montage.com/healdsburg
Dry Creek Kitchen Easter Brunch
Dry Creek Kitchen at Hotel Healdsburg will host an Easter brunch from 11:30 a.m. to 2 p.m. with a three-course, prix-fixe menu. The brunch will include kanpachi crudo, fava bean agnolotti, early spring quiche, eggs Sardou, maple-glazed ham and grilled filet mignon. There will also be a selection of seasonal desserts and Easter cocktails. Tickets are $110 per person and $55 for children 6 and under. Reserve on OpenTable. 317 Healdsburg Ave., Healdsburg, 707-431-0330, drycreekkitchen.com
Spoonbar Easter Brunch
Spoonbar will host its Easter brunch buffet from 10:30 a.m. to 2 p.m. The menu includes spring salads, eggs Benedict, bread pudding French toast, stuffed shells, roasted salmon, leg of lamb and bite-sized desserts, plus bottomless Bellinis. $75 per person; $35 for children 12 and under. Reserve on OpenTable. 219 Healdsburg Ave., Healdsburg, 707-433-7222, spoonbar.com
Folia Easter Brunch
Folia Bar & Kitchen at Appellation Healdsburg will host an Easter brunch from 10 a.m. to 2 p.m. featuring a seasonal three-course menu. Brunch will include housemade pastries, poached eggs, endive salad, halibut grenobloise and rack of lamb. Dessert includesrhubarb almond cakeand raspberry baba with vanilla cream. Easter brunch is $110 per adult and $25 per child 6 and under. Reserve on OpenTable. 101 Dovetail Lane, Healdsburg, 707-723-2130, foliabarandkitchen.com
Plant-based lox Florentine with spinach and avocado hollandaise from the Easter brunch menu at Little Saint in Healdsburg. (Emma K Creative)
Little Saint Easter Brunch
Healdsburg’s fully plant-based restaurant Little Saint will celebrate Easter with vegan brunch classics such as lox Florentine with spinach and avocado hollandaise and a spring quiche with Koginut squash, tofu, spinach and feta. There will also be a selection of cocktails, beer, wine and nonalcoholic drinks. Reserve a table on OpenTable. 25 North St., Healdsburg, 707-433-8207, littlesainthealdsburg.com
Downtown Bakery and Creamery Easter Treats
Downtown Bakery will be offering brioche-style hot cross buns every day throughout Easter week, plus other holiday-related treats. The Easter menu also includes pavlova, carrot cake, lemon meringue pie, passion fruit tart and decorated vanilla shortbread cookies. Purchase in store. 308 Center St., Healdsburg, 707-431-2719, downtownbakeryhealdsburg.com
Cloverdale
Flour Girl Easter Treats
Cloverdale-based micro-bakery Flour Girl, which specializes in beautifully adorned cakes and seasonal pies, will open Easter orders March 29. Check back online for more details and email questions to goodies@myflourgirl.com. myflourgirl.com
Geyserville
Francis Ford Coppola Winery Spring Egg Hunt and Carnival
The winery’s annual Spring Egg Hunt and Carnival will kick off at 11 a.m., April 4. After the egg hunt through the vineyards, head back to the winery for an all-ages carnival featuring games, live entertainment and photos with the Easter Bunny. Francis Ford Coppola Winery’s Pool Cafe will be open with a special a la carte menu. Guests are encouraged to arrive between 10:15-10:45 a.m., and advised to bring their own basket for the egg hunt. Tickets are $15 per child 12 and under; no tickets needed for ages 13 and over. Purchase tickets on Tock. 300 Via Archimedes, Geyserville, 707-857-1471, francisfordcoppolawinery.com
Dutcher Crossing Winery’s Easter event will include a glass of its Grace Reserve Brut Rosé. (John Burgess/The Press Democrat)
Dutcher Crossing Easter Egg Hunt
Dutcher Crossing Winery will host its first Easter egg hunt starting promptly at 11:30 a.m. on April 4. Doors open at 11 a.m. for the event, which will include a glass of Grace Reserve Brut Rosé for adults. The holiday event is $10 for club members, $20 for non-members and complimentary for children. Email lauren@dutchercrossingwinery.com to RSVP. 8533 Dry Creek Road, Geyserville, 707-431-2700, dutchercrossingwinery.com
West County and Sonoma Coast
Monte Rio Spring Celebration
The Friends of Monte Rio and Monte Rio Union School District will present a spring celebration featuring an egg hunt from 10:30 a.m. to 12:30 p.m., March 28, at Monte Rio School. There will be games, music from DJ Damien, a special appearance from the Easter Bunny and an egg drop contest involving a homemade contraption to safely cradle a raw egg. 20700 Foothill Drive, Monte Rio. friendsofmonterio.org
Forestville Easter Egg Hunt
The Forestville Chamber of Commerce will host its annual Easter egg hunt starting promptly at 10 a.m., April 4, at Forestville Youth Park. There will be milk and cookies after the hunt. Forestville Youth Park, 6935 Mirabel Road, Forestville. forestvillechamber.org
Canneti Roadhouse Easter Brunch
Forestville’s Canneti Roadhouse Italiana will host Easter brunch from 10 a.m. to noon. The menu includes cast-iron frittata, scrambled eggs with bacon and hollandaise, squash and Parmesan puff pastry, white corn polenta with prawns and baked poblano pepper pizzaiola. Dessert includes short bread and coconut custard pie and doughnuts with dark chocolate sauce. Reserve a table on OpenTable. 6675 Front St., Forestville, 707-887-2232, cannetiroadhouse.com
Outdoor seating in the back patio at Canneti Roadhouse Italiana Monday, June 9, 2025 in Forestville. (John Burgess / The Press Democrat)
St. Elizabeth Church Easter Egg Hunt
St. Elizabeth Catholic Church will host an Easter egg hunt from 1-3:30 p.m., April 4, at Saint Hubert’s Hall and Field in Guerneville. The annual spring gathering will include food, games, raffle prizes and a coloring contest. Children under 10 are invited to participate in the egg hunt; adult supervision required. St. Hubert’s Hall, 16290 Fifth St., Guerneville. stelizabeth.churchtrac.com
R3 Hotel Easter Weekend
Guerneville’s R3 Hotel will host a weekend of Easter festivities, including a festive game night from 8-10 p.m., April 4, and an egg hunt and poolside Easter bonnet competition on April 5. The egg hunt starts at noon, followed by a workshop for guests to make their own bonnet at 1 p.m. and a bonnet competition at 2 p.m. with prizes. Bay Area drag queen Elsa Touché will host both the game night and Easter bonnet competition. 16390 Fourth St., Guerneville, 707-869-8399, ther3hotel.com
Rio Nido Roadhouse Easter Egg-stravaganza
The Rio Nido Roadhouse will host its free annual “Easter Egg-stravaganza” from 9 a.m. to 3 p.m., featuring brunch, egg hunts, live music and fun competitions. The adult brunch will include pastries, ham, quiche, spring salad and fresh fruit. The kids brunch includes fruit, scrambled eggs and bunny cakes. Brunch is $21 for adults and $12 for children. The egg hunt starts at 10:30 a.m. and will be separated by age groups. There will be a diorama art competition on the theme of “PEEPS of Oz: A Wicked Tale” (drop off art before noon). A catapult launch competition and viewing will start after the egg hunt — catapults must be homemade with no gas or forced air. There will be youth and adult prizes for competition winners. 14540 Canyon 2 Road, Rio Nido, 707-869-0821, rionidoroadhouse.com
Dinucci’s Easter Brunch
Dinucci’s Restaurant & Bar will serve an Easter brunch starting at 11 a.m. featuring a five-course menu along with a la carte items. The menu includes minestrone soup, green garden salad, beef and spinach ravioli, and honey-glazed Easter ham.Brunch is $45 per person. A dessert course, a Meyer lemon cake with lavender glaze, can be added for $14. Reserve online. 14485 Valley Ford Road, Valley Ford, 707-876-3260, dinuccisrestaurantandbar.com
Rocker’s Roadhouse Easter Brunch
Formerly Rocker Oysterfeller’s in Valley Ford, Rocker’s Roadhouse will host a two-course Easter brunch for $45. The brunch menu includes beignets, deviled eggs, smoked salmon salad, crab cake Benedict, fried chicken and cornmeal waffles, Liberty Farms duck confit and flat iron Angus steak frites. Tomales Bay oysters will be available as add-ons. Resrve a table on Toast. 14415 Highway 1, Valley Ford, 707-876-1983, rockeroysterfellers.com/roadhouse
Tomales Bay oysters will be on the Easter brunch menu at Rocker’s Roadhouse in Valley Ford. (Courtesy of Rocker’s Roadhouse)
Coast Kitchen at Timber Cove Resort will host an Easter brunch starting at noon. The menu includes cinnamon and vanilla French toast, panzanella salad, eggs Benedict, biscuits and gravy, short rib hash and smoked salmon bagel. Reserve a spot on Resy. 21780 Highway 1, Jenner, 707-847-3231, coastkitchensonoma.com
Nom Nom Cakes Easter Treats
Bodega Bay-based bakery Nom Nom Cakes is offering Easter specials for pickup or delivery. The specials include chocolate-dipped cream puffs; spring floral basket cake with buttercream flowers; bunny and spring floral cupcakes; breakable, candy-filled chocolate Easter eggs; and an Easter cookie decorating kit that has everything you need to create a dozen charming Easter-themed sugar cookies. Easter items range from $18-$125. Order online for pickup. 390 Calle Del Sol, Bodega Bay, 805-350-0680, nomnombaking.com
Multiple locations
Sarmentine French Bakery
Sarmentine is offering festive Easter specials for walk-in or preorder. Specials include vanilla Easter cake, chocolate brioche, hot cross buns, chocolate hazelnut pinwheels and orange blossom brioche nest topped with Valrhona chocolate eggs. Deadline for Easter preorders is March 29. Place order online or over the phone for pickup April 4-5 at any three Sarmentine locations. 52 Mission Circle, Suite 112, Santa Rosa; 840 Petaluma Blvd. N., Petaluma; 6760 McKinley St., Suite 150, Sebastopol. 707-623-9595, sarmentine.com
Frosty’z Bakery by Jaeden
The Sonoma County home bakery is selling Easter cookies for pickup on March 29 and April 4, in Santa Rosa and Rohnert Park. Cookies include chicks, bunnies, Easter eggs and spring flowers. Place orders online. Pickup instructions and address locations will be available in confirmation email after order is placed. Santa Rosa and Rohnert Park. frostyzbakerybyjaeden.com
Easter cookies from Frosty’z Bakery by Jaeden. (Frosty’z Bakery by Jaeden)An assortment of Easter chocolates and candies from See’s Candies. (See’s Candies)
See’s Candies
Bay Area chocolatier See’s Candies has a vast selection of Easter candy available for delivery or pickup. Treats include chocolate bunnies, springtime truffles, jelly beans, sour bunnies gummies, limited-time spring lollipops, chocolate eggs and assorted Easter baskets and chocolate boxes. Order online or visit locations in Petaluma, Rohnert Park, Santa Rosa and Windsor. sees.com
Passover
Moroccan Stuffed Cabbage with basmati rice, root vegetables, leeks, onions, garlic, PB ‘beef’ blend, Demi Glacé, tomatoes, mushrooms preserved lemon, baharat, ras el hanout, currants and pine nuts at the Sonoma Wine Shop/La Bodega Kitchen Thursday, Nov. 13, 2025 in Sebastopol. (John Burgess / The Press Democrat)
Sonoma Wine Shop & La Bodega Kitchen
Rick Concoff will host a Passover dinner service from 6-9 p.m., April 3, at La Bodega in Sebastopol. The family-style feast will include a traditional Passover plate with matzo, tarragon potato salad, vegetarian matzo ball soup, “not” Moroccan saffron chicken stew, stuffed cabbage, arancini, roasted potatoes and a Passover dessert platter. The dinner is $69 for adults and $29 for children under 12. A Passover wine tasting for four will be available for $20. Call to reserve. 2295 Gravenstein Highway S., Sebastopol, 707-827-1832, sonomawineshop.com
Grossman’s Noshery & Bar
Grossman’s is offering a Passover dinner for pickup from 8 a.m. to 8 p.m., April 1 through April 9. The Passover menu includes latkes, braised brisket, lamb shanks, matzoh ball soup, smoked meats and pickled fish boards, pomegranate molasses roasted carrots and chocolate orange sesame macaroons. Order online. 308 Wilson St., Santa Rosa, 707-595-7707, grossmanssr.com
Lambshank at Grossman’s Noshery & Bar in Santa Rosa is part of the Passover dinner available for pickup. (Grossman’s Noshery & Bar)Fresh matzo from Marla Bakery. (Marla Bakery)
Marla Bakery
Marla Bakery has a selection of special baked goods for Passover and Easter available for preorder. Hand-rolled matzo (three-pack for $15), flourless chocolate torte (7-inch torte for $65) and chocolate-dipped coconut macaroons (half dozen for $18) will be available for April 2-5. Hot cross buns (four-pack for $18) will be available for April 4-5. Order online for pickup. 208 Davis St., Santa Rosa, 707-852-4091, marlabakery.com
The owners of Shokakko, an Asian street food truck, from left, Elijah Trujillo, Kazuya Makishima and Kayla Hendrix, Jan. 23, 2025 on their Thursday night at Old Caz Beer in Rohnert Park. (John Burgess / The Press Democrat)
Shokakko, a roving food operation known for its eclectic menu — including Spam fries, chicken sandwiches, Japanese-style bowls and milk-bread fruit sandwiches — is shutting down after two years.
“It’s the things we liked eating on our days off — the stuff we couldn’t find in Sonoma County,” said chef Elijah Trujillo, who co-founded the business with his partner, Kayla Hendrix, and friend Kazuya “Kaz” Makishima in 2024. The group expanded to a brick-and-mortar café and commissary kitchen in 2025.
The team announced the decision in an Instagram post last week.
The team from the Shokakko food truck serves up their take on Asian street food on their regular Thursday night visit Jan. 23, 2025, at Old Caz Beer in Rohnert Park. (John Burgess / The Press Democrat)Crab and Cheese Croquettes from Shokakko, an Asian street food truck on their regular Thursday night visit Jan. 23, 2025, at Old Caz Beer in Rohnert Park. (John Burgess / The Press Democrat)
“It’s taken a lot of courage to get to this point,” they wrote. “We are closing Shokakko.” They added that future projects remain a possibility: “You haven’t seen the last of us yet.”
The Bazaar Sonoma team, from left, Em Grayho, co-owners chef Sean Quan and Jenny Phan with chef Clayton Carter. Photographed on Oct. 17, 2024, in Forestville. (John Burgess / The Press Democrat)Dishes at Forestville restaurant Bazaar Sonoma on Oct. 17, 2024. (John Burgess / The Press Democrat)
“Thank you so much for welcoming this little restaurant called BaSo into your town and for being with us every step of the way,” the post read.
Several local restaurants have offered temporary kitchen space, suggesting that Bazaar Sonoma may return in some form.
Chris Amadio, owner of Mamadio’s, makes about 200 cheesesteaks on his regular Friday night, March 7, 2025 pop-up at Parliament Brewing Co. in Rohnert Park. (John Burgess / The Press Democrat)
Mamadios, a three-year-old sandwich pop-up, took top honors at Parliament Brewing Company’s annual Cheesesteak Festival on March 21 in Rohnert Park, earning both the judges’ award and the people’s choice prize.
Run by Chris Amadio and Sasha Zukanoff, the operation unseated last year’s judges’ winner, Streetside Asian Grill, in a field that included Golden Steak Warriors, Lila’s Streetside Eats, The Spot and Canevari’s of Santa Rosa.
Mamadios’ secret to success is sticking to tradition: finely chopped steak griddled and topped with melted white American cheese, served on Amoroso rolls imported from Philadelphia.
Chris Amadio, owner of Mamadio’s, makes about 200 cheesesteaks on his regular Friday night, March 7, 2025, pop-up at Parliament Brewing Co. in Rohnert Park. (John Burgess / The Press Democrat)Chris Amadio, owner of Mamadio’s, makes about 200 cheesesteaks on his regular Friday night, March 7, 2025, pop-up at Parliament Brewing Co. in Rohnert Park. (John Burgess / The Press Democrat)
The other secret ingredient, according to Zukanoff — who stepped away from lengthy lines of eager eaters for only a moment to answer a reporter’s questions — is pure love.
For judges, authenticity outweighed experimentation. A kimchi-topped variation drew little enthusiasm, while sourdough bread and oversized cuts of onion and red pepper divided opinion. Big swings don’t always hit home runs.
But the real fun of contests like this is the mock intensity chefs toss around like kosher salt, secretly rooting for their rivals while smack-talking anyone within earshot. Food turns into a serious sport when bragging rights and an oversized trophy are on the line.
Glen Ellen Star chef/owner Ari Weiswasser remodeled the old Cafe Citti on Highway 12 in the Sonoma Valley and opened Stella Wednesday, March 26, 2025, in Kenwood. (John Burgess / The Press Democrat)
Ari Weiswasser, the chef behind Stella and Glen Ellen Star, plans to open a fast-casual burger and fried chicken restaurant on Sonoma Plaza in May. The restaurant, called SMASH, will occupy the historic Taub Outpost building on First Street West.
The menu is expected to include smashburgers, fried chicken sandwiches, fries, milkshakes, craft cocktails and boozy shakes.
The restaurant will offer both dine-in service and takeout, with an eye toward al fresco dining in the nearby plaza. SMASH will also supply food for the existing upstairs bar, the Beacon at Taub Outpost.
SMASH will open on the Sonoma Plaza this summer. The fast-casual burger spot is a new project from Stella and Glen Ellen Star owner Ari Weiswasser. (Courtesy of Ari Weiswasser)
“After years of cooking seasonal, ingredient-driven menus, we loved the idea of creating something more playful and casual,” Weiswasser said. His business partner, Spencer Waite, is also part of the venture.
The restaurant will be located at 497 First St. W. in Sonoma.
A rendering of the interior of Hapa’s on the Mainland, coming in 2026. (Wilson Ishihara Design)
After three years in development, Hapa’s on the Mainland is expected to open by the end of 2026, according to co-owners Ann and Dennis Tussey of Sweet T’s in Windsor.
The couple hosted a preview party for investors on Sunday at their restaurant, serving flaming tiki cocktails alongside Hawaiian-style dishes such as poke, lomi salmon, shoyu chicken and fried kampachi. Several of those items are likely to appear on the final menu.
The concept has long been a goal of George Ah Chin, a longtime pitmaster and Sweet T’s business partner who grew up on Hawaii’s Big Island.
Sweet T’s Restaurant & Bar owners Ann and Dennis Tussey, center, along with working partner George Ah Chin, left, and manager Robert Zenobi, right, at the site of their Windsor location in 2018 before construction was completed. The team plan to open Hawaiian restaurant Hapa’s on the Mainland in Santa Rosa by the end of 2026. (Christopher Chung / The Press Democrat, file)The forthcoming Hapa’s on the Mainland will occupy the former Cricklewood space in Santa Rosa. (Jeff Lee/ The Press Democrat, file)
Hapa’s will occupy the former Cricklewood space in Santa Rosa. The original building, at 4618 Old Redwood Highway, was destroyed in the 2017 wildfires; although it was later rebuilt, it has remained vacant.
Ann Tussey said the new restaurant will feature an indoor tiki lounge, a dining room and two outdoor bars, with capacity for more than 200 guests.
“We hope to have everyone with tiki mugs in hand by the end of the year,” she said.
Lamb Shank Tagine with ras el hanout, apricots and almonds with a Moroccan Mint Tea Fizz from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess/The Press Democrat)
After years in Michelin-starred kitchens, chef Jason Pringle is restarting his career in a borrowed corner of a Healdsburg cafe.
On Thursday through Sunday evenings, after Acorn Café closes, Pringle and a small crew take over the kitchen, swapping espresso machines for spice tins, fresh herbs and stacks of fresh pita dough.
The menu draws from the memories of his grandmother, Juju, now 97, who was raised in Morocco during the French protectorate — a culinary crossroads shaped by Berber, French, Middle Eastern and Spanish influences, layered with aromatic herbs and warm spices. It is a foundation that formed Pringle’s palate early and continues to pull him toward the flavors of North Africa.
For now, the arrangement is temporary, as he searches for a more permanent Healdsburg brick-and-mortar. For a chef who has spent much of his career in fine dining, curating perfect nasturtium leaves and wielding tweezers as a required tool of the trade, the change is a welcome one. In this moment, he can focus on the time-tested dishes that inspired his love for cooking.
Chef Jason Pringle takes over Healdsburg’s Acorn Café space for his French-Moroccan dinner pop-up, Juju’s, Thursday through Sunday. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
From sandwich artist to Michelin stars
Pringle’s introduction to restaurant kitchens didn’t come through culinary school. Instead, it began in a humbler setting: assembling sandwiches at a rural Idaho Subway at 15. He moved on from foot-longs to a stint at the town’s “fancy steakhouse,” then to a game-focused restaurant, where he built five-course menus around elk, farmed sturgeon and other regional fare. A spin-off television show, “Cooking on the Wild Side,” pushed him further into unfamiliar terrain.
“Once we cooked beaver. It kind of tasted like fishy rabbit,” he said, grimacing. Much of the meat came from questionable sources. “You wouldn’t believe the kind of freezer-burned stuff people brought us.”
Aside from a few culinary classes at a local junior college, Pringle learned on the job, working his way through Michelin-caliber restaurants, including Aqua in San Francisco, Café Boulud in New York and Selby’s in Redwood City, which earned its first Michelin star in 2021 shortly after his departure — a milestone he describes as bittersweet.
A position at the newly opened Montage Healdsburg brought Pringle to Sonoma County in 2020, along with the promise of a quieter life for his family. As executive chef, he oversaw the resort’s flagship restaurant, Hazel Hill, and the more casual Scout Field Bar. The role carried prestige but, like many corporate kitchens, offered limited room for personal expression.
Juju’s, a French-Moroccan dinner pop-up from chef Jason Pringle, takes over the Acorn Café space Thursday through Sunday on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)Juju’s, a French-Moroccan dinner pop-up from chef Jason Pringle, takes over the Acorn Café space Thursday through Sunday in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
A borrowed space
In the mornings, Pringle works from a small corner of Acorn Café’s prep area, careful to stay out of the way of the breakfast and lunch rush. There, he folds delicate cheese cappelletti and prepares fresh pita dough until the café closes at 3 p.m. Only then can he and his crew fully take over for evening service.
“This takes me back to my days at Aqua, when the fanciest piece of equipment in the kitchen was a Robot-Coupe blender,” he said. “I’m used to being scrappy and it gets me back to my roots.”
The menu is ambitious for such a compact space. Roasted lamb tagine, grilled octopus and tarte flambé sit alongside precisely composed plates that reflect a lifetime in fine dining. Pringle spent months narrowing the offerings to dishes that work within space constraints while maintaining personal significance and emotional connection.
“There are no tweezers here,” he said. “We try to strip everything to its core to make it special, but not fussy. My number one priority is to make it affordable and to please the community.”
Juju’s chef Jason Pringle chats with locals Shirlene, left, and Robin Bastar on the patio of Acorn Café, transformed into a French-Moroccan dinner pop-up Thursday through Sunday on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)Lamb Shank Tagine with ras el hanout, apricots and almonds with a Moroccan Mint Tea Fizz from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
Best bets
Lamb Shank Tagine, $32: Served in a traditional cone-lidded Moroccan vessel, this deeply personal dish features lamb slow-roasted with ras el hanout — a blend of cumin, coriander, cinnamon, ginger, turmeric and cardamom — until tender. The result is both floral and earthy, with a gentle sweetness from couscous studded with dried apricots and onions.
Mezze Trio, $22: Three vividly flavored dips — familiar in form, but distinct in execution. The hummus is enriched with roasted garlic and preserved lemon, finished with a touch of harissa. Baba ganoush carries a subtle smokiness, balanced by caramelized onions, while the muhammara blends roasted red peppers with pomegranate syrup, walnuts and cumin. Served with warm, pillowy pita.
The Mezzo Trio with hummus, muhammara and baba ghanoush from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess/The Press Democrat)
Cheese Cappelletti, $22: Beet-dyed pasta, folded by hand and filled with goat cheese, finished with mint, olive oil and preserved lemon. A standout.
Grilled Caesar, $15: Baby romaine is lightly charred, softening the interior while adding a smoky edge. Grated mimolette and a squeeze of lime brighten the dish.
Grilled Caesar with sourdough croutons, grated mimolette cheese and lime from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)Poulet Roti, a classic roast chicken with harissa potatoes and petit pois, from Juju’s. The French-Moroccan dinner pop-up is held in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
Poulet Roti, $28 (half), $52 (whole): This is the roast chicken Ina Garten wishes she could make, rubbed with preserved lemon and herbs beneath the skin, yielding crispness on the outside and moisture on the inside. Served with harissa potatoes and peas. A confident, well-executed classic.
To drink: A small list of Moroccan-inspired options includes the Atlas Spritz ($12), with blood orange and sparkling wine, and the Marrakech Garden ($13), made with herb-infused wine, cucumber and mint. A nonalcoholic mint-tea fizz is a refreshing alternative.
The Atlas Spritz with blood orange, sparkling wine, soda and orange blossom mist from Juju’s, a French-Moroccan dinner pop-up in the Acorn Café space on the square in Healdsburg. Photo taken Thursday, March 19, 2026. (John Burgess / The Press Democrat)
A children’s menu is available, and the format is casual: counter service, no reservations, walk-ins only. Dinner is served from 5-8:30 p.m., Thursday through Sunday, at 24 Matheson St. in Healdsburg. acornhealdsburg.com/popups
Fieldwork Brewing Company’s line of NA beers are flying off the shelves. (Mo Alcaraz)
Nonalcoholic beer has come a long way since Prohibition, when breweries like Anheuser-Busch, Miller, and Pabst were forced to produce “near beer,” an insipid malt beverage with most of its alcohol removed.
In contrast, many modern nonalcoholic beers are clean and crisp, with a kaleidoscope of hop aromas and flavors that work hard to convince your senses you’re drinking the real thing.
Brewers do this a number of ways, using vacuum distillation, reverse osmosis, or a spinning cone to remove alcohol, while boosting mouthfeel (which typically comes from alcohol) with additives like protein and dextrin, and reintroducing aroma through cold dry-hopping.
While this may sound complicated, many nonalcoholic beers are simply
crushable.
Hop water, a sparkling, zero-calorie beverage that capitalizes on hops’ bright citrus notes, is another NA alternative.
Here are some of our favorites:
Fieldwork Brewing Company’s line of NA beers are flying off the shelves. (Mo Alcaraz)
Fieldwork Brewing
The Berkeley-based brewery opened its first Sonoma County location last year in Santa Rosa’s Montgomery Village. CEO Barry Braden’s mantra is to “offer something for everyone,” including NA beers, which have been flying off the shelves. Choose from Encore NA Hazy IPA, Headliner NA West Coast IPA, Day Money NA Grapefruit Blonde, and Light NA American Pils. 2400 Midway Drive, Santa Rosa. fieldworkbrewing.com
Barrel Brothers Brewing Co.
This Windsor brewery compares its NA Dad Pants Pilsner to “a trusty pair of go-to trousers.” 9238 Old Redwood Hwy., Suite 128, Windsor. barrelbrothersbrewing.com
Barrel Brothers Brewing in Windsor produces a nonalcoholic version of its popular Dad Pants Pilsner. (Barrel Brothers Brewing Co.)Fort Point Brewing Company’s NA beers are produced and served at its sister brand, HenHouse Brewing, in Santa Rosa and Petaluma. (Ellen Mary Cronin)
HenHouse Brewing/Fort Point Beer Company
Fort Point Beer Company recently introduced two NA beers, produced and poured at its sister brand, HenHouse Brewing. Citrusy and floral, NA Villager is a San Francisco-style IPA, while the NA KSA Kölsch is light and complex with a bright, flavorful finish. 322 Bellevue Ave., Santa Rosa; 1333 N. McDowell Blvd., Petaluma. henhousebrewing.com
Lagunitas
The IPNA is a nonalcoholic version of this Petaluma brewery’s popular IPA, with slightly herbal, bright citrus notes and less than 0.5% alcohol by volume. 1280 N. McDowell Blvd., Petaluma. lagunitas.com
Lagunitas Brewing Co. in Petaluma offers numerous NA beers and a new line of Hoppy Refreshers, a sparkling hop water. (Kiki Romanik)
Cooperage Brewing Co.
Terpé hop water is a highly carbonated, nonalcoholic tonic infused with hop oils. Says Cooperage’s owner, Tyler Smith: “It’s crisp, refreshing, and instantly invites another sip.” 981 Airway Court, Suite G, Santa Rosa. 575 Ross St., Santa Rosa. cooperagebrewing.com
Old Caz Beer
Creek Water is a nonalcoholic sparkler with bright citrus notes from hop extract. Not into hops? Try Old Caz’s ultra-smooth nitro cold brew coffee with notes of hazelnut and vanilla. Somo Village, 1500 Valley House Drive, Suite 110, Rohnert Park. oldcaz.com
Russian River Brewing Co.
The simply named Hop Water is ultra-light and refreshing. “A lot of hop waters have sweetener, which I don’t like,” says Natalie Cilurzo, co-owner of Russian River Brewing Co. “Ours is just water and hops.” 725 Fourth St., Santa Rosa; 700 Mitchell Lane, Windsor. russianriverbrewing.com
